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Flap Steak

Flap Steak


aka: Bottom Sirloin Bavette; Bottom Sirloin Butt, Flap; Bottom Sirloin Flap; Flap Meat.  A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.  Cooking Methods/Recipes: Grilling, Skillet cooking, Stir-fry, Broiling.



Aged 14 days. 


Raised by Baldy Beef Company in Palestine, TX 


  • Finishing

    At Baldy Beef Company, we practice a hybrid of grain finishing on pasture. This process allows for a step-up program to gradually acclimate cattle to higher concentrate diets. 

    A typical growing season will extend 14-16 months from calving to produce top quality packaged beef.

  • Shipping

    Shipping of all orders are fulfilled every Tuesday.  Baldy Beef Company ships across the U.S. with Fedex and expect within 2 day by 12 noon shipped on dry ice. Orders received after 10:30am (CST) Tuesdays will be shipped the following week. Pick up at GBH Farms is also available if you feel like taking a joy ride to Palestine, TX.  Personally we can also arrange delivery within a reasonable distance. ​

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